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landang
Washed uncooked landang
Alternative names
palm flour jelly balls
Course
Dessert
Place of origin
Philippines
Region or state
Cebu, Visayas
Serving temperature
cooked
Main ingredients
Palm tree flour
Landang is a processed starch product extracted from the inner trunk of the buli or buri tree[1] (Corypha), a type of palm native to the Philippines and other tropical countries. This tree only flowers once in its life and then dies. Landang is visually similar to shrunken, flattened sago. It is traditionally used in making binignit in the Visayas.
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Cabello, Nathan (31 March 2015). "Cebuano Binignit". The Freeman. Retrieved 2 July 2016.
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